| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Barbara2 |
1 |
servings |
INGREDIENTS
| 6 |
|
Boneless skinless chicken breast halves; (8 oz each) |
| 2 |
tb |
Vegetable oil |
| 3 |
tb |
Butter |
| 1 |
tb |
Finely chopped fresh garlic |
| 2 |
tb |
All-purpose flour |
| 1/4 |
c |
Chopped fresh parsley |
| 1/2 |
c |
Chicken broth |
| 1/4 |
c |
White wine or chicken broth |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Light or nonfat sour cream |
INSTRUCTIONS
WINE SAUCE
Prepare grill by placing coals to one side; heat until coals are ash white.
Make aluminum foil drip pan; place opposite coals. Brush chicken breasts
with oil. Place chicken breasts on grill over drip pan. Grill, turning
occasionally, for 25 to 35 minutes or until fork tender. Meanwhile, in
2-quart saucepan melt butter until sizzling; stir in garlic. Cook over
medium high heat 1 minute. Stir in flour; continue cooking until bubbly (1
minute). Reduce heat to medium. Stir in all remaining ingredients except
sour cream. Cook, stirring occasionally, until sauce thickens (1 to 2
minutes). Stir in sour cream. Continue cooking, stirring occasionally,
until heated through (3 to 5 minutes). Yield: 6 servings. TIP: Wine Sauce
can also be served over broiled, baked or poached chicken breasts.
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Converted by MM_Buster v2.0l.
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